Spicy Beef Korma

Recipe adapted from Vanitha Pachakam.

Here you go with the step by step pics..

Soak the cashews and poppy seeds in 2 tbsp hot water for 10-15 mins. Add coconut to this and grind to a smooth paste. Keep it aside…

Marinate the cleaned beef with sliced onion, crushed ginger & garlic, chopped green chilli, sliced tomato, vinegar and salt for half an hour. Pressure cook the beef (I didnt add water, but if you want you can add 1/4 cup water) till it's done (refer notes)…

Heat oil in a deep pan and add sliced onions and salt. When it becomes golden brown add crushed/minced ginger and garlic. Cook for 3-4 mins, till the raw smell goes…

Add the masala powders and fry them till oil starts appearing, 2-3 mins.Add little stock from the beef, just to bring the masala together…

Add oil (if required) to the same pan and add the ground masala. Cook for 2-3 mins. Add 1 cup hot water and bring to boil. Reduce the flame and add the cooked beef along with stock…

Add the coconut paste and mix well. Cook for 5-7 mins. Add more hot water if required. Garnish with coriander leaves and remove from fire…

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Spicy Beef Korma

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Servings: 3 -4
Author: Maria Jose Martin

Ingredients

  • 1/2 kg Beef (cleaned and cut into bite size pieces)

For marination

  • 1 medium Onion (sliced)
  • 1 tsp Crushed/minced ginger and garlic (each)
  • 1 Green chilli (chopped)
  • 1 med -big Tomato (sliced)
  • 1/2 tsp Vinegar
  • Salt

For masala

  • 2 medium Onion (sliced)
  • 2 tsp Crushed/minced garlic
  • 1 tsp Crushed/minced ginger
  • 2.5 tsp Chilli powder
  • 3 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Meat masala (refer notes)
  • 1/4 cup Grated coconut
  • 5 Cashew nuts
  • 1 tsp Poppy seeds (kashakasha) ( (optional))
  • Oil (I used coconut oil)
  • Salt
  • Coriander leaves ( for garnishing)

Instructions

  • Soak the cashews and poppy seeds in 2 tbsp hot water for 10-15 mins. Add coconut to this and grind to a smooth paste. Keep it aside.
  • Marinate the cleaned beef with sliced onion, crushed ginger & garlic, chopped green chilli, sliced tomato, vinegar and salt for half an hour. Pressure cook the beef (I didnt add water, but if you want you can add 1/4 cup water) till it's done (refer notes).
  • Masala Preparation
  • Heat oil in a deep pan and add sliced onions and salt. When it becomes golden brown add crushed/minced ginger and garlic. Cook for 3-4 mins, till the raw smell goes. Add the masala powders and fry them till oil starts appearing, 2-3 mins.
  • Add a little stock from the beef, just to bring the masala together. Switch off the flame and let it cool completely. Add 1-2 tbsp stock/water and grind the masala to a smooth paste.
  • Add oil (if required) to the same pan and add the ground masala. Cook for 2-3 mins. Add 1 cup hot water and bring to boil. Reduce the flame and add the cooked beef along with stock (if any). Mix well. Cook for 5 mins. Add the coconut paste and mix well. Cook for 5-7 mins. Add more hot water if required. Garnish with coriander leaves and remove from fire.

Notes

I used Indian beef for this recipe. After the first whistle on full flame, I reduce the flame to low-medium and cook for 12-15 whistles. Keep it closed for 15-20 mins.
This curry has a thick gravy, you can adjust the consistency by adding hot water. You can also try it without cashew coconut paste, however this paste makes the gravy creamier and richer.
If you dont have meat masala, add 1 tsp garam masala and 1/2 tsp fennel powder (perumjeerakam).
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

  • Hi Joseph,

    Thanks for trying out the recipe :) About the videos, I’m not sure whether it will happen. Anyways, let’s see :)

    I do hope the step by step pictures of the recipe helps you…

    Cheers
    Maria

  • Hi Minnie,

    I’m sorry for the delayed reply :((

    We were trying out a new feature on the site. We have removed that feature for the time being. You should be able to see the recipe now.

    Cheers
    Maria

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